1933 When good fellows get together (Drink and service manual)

in a cool cellar, not on ice, until ready to serve. ly. When serving champagne, place the bottle in a cooler filled with shaved ice, adding a little rock salt. To cool quickly twirl bottle until it is frosted on the outside. When ready to serve, place a linen napkin around the bottle and pour into champagne or sour glasses. 16. Beer pipes should be washed out once a week. To do this, heat ten gallons of water in which five pounds of com mon salt have been thoroughly dis- ' solved. Drain this through the beer pipes. Fill barrel with cold water, and wash pipes again. 17. When drawing beer, especially when it n is too heavily charged, watch the beer comb. Always keep it in a glass of clean water. Never let it lie on top of the perforated cooler. Strict adherence to these rules will add much to the ,success of your business.

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